Bore da!
It was St David’s Day yesterday.
So my missus made Welsh cakes. With lard.
I won’t lie to you, they were well lush.
Recipe below (along with the finest moments of Wales’ cultural attaché to the world).
Just do be sure to use the lard. It’s an absolute game changer.
(Which, ironically, is what Wales need on the 🏉 pitch….)
The market’s open.
Nick
PS - delivery’s free when you buy our Essentials bundle. Tidy.
WELSH CAKES
Ingredients
225g (8 oz) self-raising flour
100g (3.5 oz) dried fruit (e.g. currants or raisins)
85g (3 oz) butter
85g (3 oz) lard (plus more for the frying)
75g (2.5 oz) caster sugar
1 large egg
A small splash of milk (about 1-2 tbsp)
Pinch of salt
Instructions
In a large mixing bowl, sift together the self-raising flour, and add a pinch of salt.
Cut the butter and lard into small pieces and rub them into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
Stir in the caster sugar and dried fruit.
Beat the egg in a separate bowl and add it to the dry ingredients.
Mix the ingredients together with a spoon or your hands until it forms a dough. If the dough is too dry, add a splash of milk, a little at a time, until the dough comes together but isn’t too sticky.
Lightly flour your work surface and roll out the dough to about 1/4 inch (6 mm) thick.
Use a round cutter (about 2.5 inches or 6 cm in diameter) to cut out the cakes. You can re-roll the dough if necessary to cut out more cakes.
Heat your additional lard in a heavy-based griddle or large frying pan over medium heat. Once hot, add the cakes and cook for 3-4 minutes on each side, or until they are golden brown and cooked through. You should see the cakes puff up slightly.
Remove the cakes from the pan and let them cool on a wire rack.
Serve with butter and lashings of hot tea.
There’s lovely.